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Food Chem

Title:		Volatolomic approach by HS-SPME/GC-MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese
Author(s):		Zianni R; Mentana A; Tomaiuolo M; Campaniello M; Iammarino M; Centonze D; Palermo C;
Address:		"Universita di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli, 25, 71122 Foggia, Italy. Electronic address: rosalia.zianni@unifg.it. Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy. Electronic address: annalisa.mentana@izspb.it. Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy. Electronic address: michele.tomaiuolo@izspb.it. Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy. Electronic address: maria.campaniello@izspb.it. Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy. Electronic address: marco.iammarino@izspb.it. Universita di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli, 25, 71122 Foggia, Italy. Electronic address: diego.centonze@unifg.it. Universita di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli, 25, 71122 Foggia, Italy. Electronic address: carmen.palermo@unifg.it"
Journal Title:		Food Chem
Year:		2023
Volume:		20230505
Issue:
Page Number:		136239 -
DOI:		10.1016/j.foodchem.2023.136239
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to optimise the HS-SPME analysis of volatile organic compounds (VOCs). The optimised HS-SPME conditions, in terms of sample amount (5.0 g), extraction temperature (50 degrees C) and extraction time (75 min), were used to analyse non-irradiated and irradiated samples at three dose levels, 1.0, 2.0, 3.0 kGy. Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) were applied to explore the variation of volatile profile with respect to the X-ray irradiation treatment. Both methods highlighted a high discriminant capability with excellent values of accuracy, specificity and sensitivity, demonstrating the effectiveness of the volatolomic approach to evaluate the variations induced by the treatment and allowing to select a total of 35 VOCs as potential irradiation markers"
Keywords:		Gas Chromatography-Mass Spectrometry/methods X-Rays *Cheese/analysis Solid Phase Microextraction/methods Chemometrics *Volatile Organic Compounds/analysis Experimental Design Food Irradiation Hs-spme/gc-ms Mozzarella cheese Statistical analysis Volatile O;
Notes:		"MedlineZianni, Rosalia Mentana, Annalisa Tomaiuolo, Michele Campaniello, Maria Iammarino, Marco Centonze, Diego Palermo, Carmen eng England 2023/05/15 Food Chem. 2023 Oct 15; 423:136239. doi: 10.1016/j.foodchem.2023.136239. Epub 2023 May 5"